The advances made since the publication of the first
edition of Biochemistry of Foods in 1971 have been
extraordinary. This was evident by the more comprehensive
approach taken in preparing the second edition
in 1990. In the third edition we have tried to keep true to
the second edition by significantly updating certain
chapters, adding several new chapters, and replacing the
chapter on food enzymes with recombinant DNA technologies.
It is a real privilege and pleasure to have
written an important textbook that spans almost my
entire career as a food biochemist. I was particularly
delighted that Dr. Fereidoon Shahidi agreed to co-edit
this edition and together we have tried to present a book
that stands out as an authoritative textbook for teachers,
students, and researchers in this very important and
dynamic field in food science